Tips

• Baking is chemistry. If what you’re baking doesn’t turn out right. The problem is usually 1 of 3 things:
  -Heat : to much or not enough
  -Time : too long or too short
  -Over mixing

• Every cooking agent is different (stove, oven, crock pot, grill, dutch oven, pans) get to know how your machine and adjust heat and time to each recipe.

• Glass pan’s cook differently then metal.

• To keep nice knive sharp never cut on anything but a wood or plastic cutting board.

• Use plastic cutting boards for raw meats and stink food (like onions) so you can soak in bleach water.

• The best way to shred cooked meat is with a whisk or whisk attachment on a mixer.

• To heat up breads (such as dinner rolls, tortillas, muffins, etc.) for serving: wrap bread in tinfoil and heat for 10-20 minutes in oven (350 - 400 degrees).

• When mixing flour into yeast mixtures, mix ½ at a time.

• Avoid Corn Starch; instead make a roux or flour and milk.